薏米贮藏过程中异味控制条件的优化

Optimization of Storage Conditions for Inhibiting Off-Flavor Formation in Adlay Seed

研究贮藏温度、包装方式和抗氧化剂添加量对薏米异味产生程度的影响,采用顶空固相微萃取-气相色谱-质谱联用法对薏米贮藏过程中的异味物质进行分析,并通过正交试验对薏米贮藏过程中的异味控制条件进行优化。结果表明:通过控制贮藏温度、包装方式和抗氧化剂添加量能有效抑制薏米贮藏中异味的产生,三者对薏米异味影响的主次顺序为抗氧化剂添加量>贮藏温度>包装方式;控制薏米异味的较优条件为贮藏温度4℃、不透光真空包装、混合抗氧化剂(BHA-TBHQ质量比4∶1)添加量0.01%,此条件下贮藏6个月,薏米异味评分最低为2.5。

The effect of storage temperature,packaging method and antioxidant on the off-odor of adlay seeds was examined and the off-flavor compounds of stored adlay seeds were measured by head space solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).Meanwhile,optimization of storage conditions for inhibiting off-flavor formation in adlay seeds was carried out using orthogonal array design method.The results showed that off-flavor formation could be restrained by using the appropriate storage temperature,antioxidant and packaging method.The effects of the three factors on the off-flavor score of adlay seeds were in the following order:antioxidant>storage temperature>packaging method.The optimum conditions were determined as storage at4℃and opaque and vacuum packaging with addition of0.01%blended antioxidants(BHA:TBHQ=4:1).After6months of storage under the optimized conditions the off-flavor score was at the lowest level of2.5.